Ingredients:

1 lb Veal Cutlets, Sliced Thin
2 tbs Evaporated Milk
1/2 ts Salt
2 tbs Tomato Paste
1/4 ts Pepper
1 Lemon, Juiced
3/4 ts Curry Powder
10 Parsley Sprigs, Chopped
3 tbs Vegetable Oil
2 tbs Cognac Or Brandy
2 Onions, Diced

Methods:

Season Veal with salt, pepper and 1/2 t curry powder. Heat oil brown Veal slices on both sides. Remove Meat and reserve.Add onions saute until softened.Add evaporated Milk and tomato paste. Cook until bubbly.Add lemon juice, rest of curry powder, and chopped parsley sprigs.Return Veal slices to the sauce.Add the cognac or brandy heat through.Serve on preheated platter.